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Grilled Chicken and Black Bean Breakfast Burrito

  • Yields: 5 Servings
  • Cook time: 30 minutes
  • Prep time: 20 minutes


  • 3 ripe plum tomatoes
  • 1/2 medium white onion sliced
  • 1/2 green bell pepper
  • 1 cup canned black beans drained and rinsed
  • 2 tablespoons fresh cilantro chopped
  • 2 minced garlic cloves
  • 1 teaspoon cumin
  • 1 teaspoon freshly squeezed lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 pound chicken breasts boneless, skinless
  • 6 (8-inch) flour tortillas
  • 4 ounces queso fresco crumbled


Build a charcoal fire for direct grilling using Kingsford® charcoal and preheat to 400°F.

Grill the tomatoes, onion slices,and peppers over direct heat and cook for about 5 minutes, turning once, until they char and start to soften. Remove the vegetables from the grill.

Chop the tomatoes, and slice the onions and peppers into thin strips.

In a skillet, add the vegetables, beans, cilantro, garlic, cumin, lime juice, salt and cayenne.

Place the skillet on the grill and cook for 5 to 7 minutes or until heated through. Remove the skillet from the grill and set aside.

Season the chicken with salt and pepper and grill for 5 to 7 minutes on each side or until an internal temperature of 160°F is reached.

Slice the chicken into thin strips.

Divide the chicken evenly over each tortilla. Top with the vegetable mixture and the cheese.Fold neatly into a burrito.

Grill the burritos for 1 to 2 minutes over direct heat or until crispy and heated through.

  1. Credit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.